A not too sweet muffin that is great to serve along side soup or instead of bread at a meal. The turmeric powder gives these muffins an intense orange colour.

1/2 cup sugar
2 cups flour – regular or gluten free
2 tsp. baking powder
1 tsp. baking soda
2 tsp. turmeric powder
1 tsp. ginger powder
1 tsp. cinnamon
1/4 tsp. sea salt
1/8 tsp. black pepper
1/2 cup butter or coconut oil, melted
1/2 cup milk or non-dairy substitute
2 eggs lightly beaten
1 cup shredded carrots

In a large bowl combine all the dry ingredients and spices. In a separate bowl whisk together the butter, eggs and milk. Pour over the dry ingredients and mix together until just combined. Stir in the shredded carrots. Fill muffin tins 2/3 full and bake in a 375° oven for 20 minutes or until done.

These muffins freeze well.